Easiest way to make hash! Quick Wash ISO! - Page 79 - Cannabis Concentrates - International Cannagraphic Magazine Forums

doob · 02-04-2016, 08:36 PM

For anyone searching or interested about the white stuff, that turned into what you see here, now looks like brown sugar

LostTribe · 02-14-2016, 04:56 AM

Quote:

Originally Posted by doob

For anyone searching or interested about the white stuff, that turned into what you see here, now looks like brown sugar

View Image

Class A Chill Mang!

Fresh or dry trim?

Where did you get the 99% iso?

shishkaboy · 02-14-2016, 05:11 AM

In my area the beauty supply store had the flat iron, 99% iso and vegetable glycerin.

Its like concentrate home depot in there

lalchimista · 02-18-2016, 12:24 PM

I recently extracted some hash with ISO this's the result:

enjoy smoke

doob · 02-18-2016, 01:36 PM

Quote:

Originally Posted by LostTribe

Class A Chill Mang!

Fresh or dry trim?

Where did you get the 99% iso?

Dry trim, between 6 months and 2 weeks old. 99% ISO purchased from fleabay as its readily available here in UK. Freezer 2 hours, 20 sec shake

@lalchimista - looks a good texture that to me

lalchimista · 02-19-2016, 09:28 AM

Thanks doob I think I've found a right formula for stabilization, before cooking before cooking I put the mixture inside a jar and after I placed it in the freezer for 24h and than filtered with a coffee filter.
Cooked at 140° F to 137° F (60° - 58°) for stabilization. I want to find a process to preserve more flavor, do U have any idea for this thing?

quicksilver91 · 04-13-2016, 03:14 PM

Some high quality qwiso crumble. Made from almost 3gs of nug total. .8 of strawberry cough, .8 of sweet island skunk, and a gram of some old school looking white rhino. 1 20 second quick wash, broke up the nugs and did a second 7 second quick wash. Left to evaporate 18 hours with a fan seperately. Same results, put it all in one container as photographed.

quicksilver91 · 04-13-2016, 03:22 PM

I usually end up with a pull and snap taffy like most. Sometimes pretty light in color. Im learning the key to keeping quality high is 2 very quick washes. Create more surface arean by drying and breaking down more for the next wash but decrease wash time to keep out unwanted waxes and chloraphyl (more like BORE-aphyl ;p) out of it. 2 washes of similar quality that so far is yeilding well.

quicksilver91 · 04-13-2016, 03:23 PM

I meant to say i also usually do larger runs when i get taffy. So maybe to get crumble (i feel it is more pure) i should do multiple small batch washes. We will see! I heart qwiso

sonofthebong420 · 06-10-2016, 06:09 PM

My last batch of qwiso :

02-04-2016, 08:36 PM	#781
doob Member Join Date: Mar 2015 Location: In The Night Garden Posts: 564	For anyone searching or interested about the white stuff, that turned into what you see here, now looks like brown sugar
	Quote 1 members found this post helpful.

02-14-2016, 05:11 AM	#783
shishkaboy >>>>Beanie Man<<<< Join Date: Jan 2015 Location: "Where they crossover and clap boards." Posts: 2,472	In my area the beauty supply store had the flat iron, 99% iso and vegetable glycerin. Its like concentrate home depot in there __________________ Cannabutter for dummies. https://www.icmag.com/ic/showthread.php?t=334088 "Just right is a fine line between mistakes"
	Quote 1 members found this post helpful.

02-18-2016, 12:24 PM	#784
lalchimista Member Join Date: Feb 2016 Location: Underground Posts: 102	I recently extracted some hash with ISO this's the result: enjoy smoke
	Quote 1 members found this post helpful.

04-13-2016, 03:14 PM	#787
quicksilver91 Member Join Date: Nov 2015 Posts: 64	Some high quality qwiso crumble. Made from almost 3gs of nug total. .8 of strawberry cough, .8 of sweet island skunk, and a gram of some old school looking white rhino. 1 20 second quick wash, broke up the nugs and did a second 7 second quick wash. Left to evaporate 18 hours with a fan seperately. Same results, put it all in one container as photographed. Attached Thumbnails
	Quote 1 members found this post helpful.

06-10-2016, 06:09 PM	#790
sonofthebong420 Newbie Join Date: Aug 2015 Location: Brazil Posts: 45	My last batch of qwiso :
	Quote 4 members found this post helpful.

02-19-2016, 09:28 AM	#786
lalchimista Member Join Date: Feb 2016 Location: Underground Posts: 102	Thanks doob I think I've found a right formula for stabilization, before cooking before cooking I put the mixture inside a jar and after I placed it in the freezer for 24h and than filtered with a coffee filter. Cooked at 140° F to 137° F (60° - 58°) for stabilization. I want to find a process to preserve more flavor, do U have any idea for this thing?
	Quote

04-13-2016, 03:22 PM	#788
quicksilver91 Member Join Date: Nov 2015 Posts: 64	I usually end up with a pull and snap taffy like most. Sometimes pretty light in color. Im learning the key to keeping quality high is 2 very quick washes. Create more surface arean by drying and breaking down more for the next wash but decrease wash time to keep out unwanted waxes and chloraphyl (more like BORE-aphyl ;p) out of it. 2 washes of similar quality that so far is yeilding well.
	Quote

04-13-2016, 03:23 PM	#789
quicksilver91 Member Join Date: Nov 2015 Posts: 64	I meant to say i also usually do larger runs when i get taffy. So maybe to get crumble (i feel it is more pure) i should do multiple small batch washes. We will see! I heart qwiso
	Quote